Authentic
Caribbean Rum

Bartender
Journey Podcast # 131

·    
This week we attend the ACR Authentic Caribbean Rum event in Brooklyn.

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The ACR is a distiller’s association.  A group of distillers from the Caribbean Islands plus Belize
in Central America and Guyana and Suriname in South America got together and
decided that they wanted to set up some standards and a have a seal of quality
and integrity.  And also they of
course they promote their rums and rum education.

·    
Jason Cousins was the presenter. I did a little interview with Jason
after the event.

·    
We are also talk to Washington DC Bartender and listener of Bartender
Journey Walter Raubeson.  Walt is
also a member of the DC Craft
Bartenders Guild

·    
BarSmarts Advanced is coming to San
Diego on Wednesday, October 28, 2015 and Minneapolis on Wednesday, November 11,
2015. BarSmarts Advanced is a full-day of instruction, education, hands-on
mixology, testing and certification that takes place in select cities each year.
Hosted by Pernod Ricard USA, and BAR, LLC, these events are a day of challenge,
learning, and fun.

·    
Book of the week: The Dead Rabbit
Drinks Manual: Secret Recipes and Barroom Tales from Two Belfast Boys Who
Conquered the Cocktail World. It was just released on 10/13/15.  Using the Amazon links on the bartenderjourney.net
web site help support the podcast and does not cost you any extra.

·    
Please visit our Tip
cup page to help support the show and/or leave
a review on iTunes. Bartender Journey needs your support!

·     
Cocktail of the week is an autumn drink with hard apple cider: Orchard
Flowers

 

·     
Orchard Flowers

•              
3/4 oz. Gin

•              
3/4 oz Elderflower Liqueur

•              
Splash Freshly Squeezed Lime Juice

•              
5 oz. Hard Apple Cider

Preparation:

Shake Gin, Elderflower & Lime
Juice.  Add cider.  Strain into Chilled Cocktail
Glass.  Garnish with Lime.

 

·    
“Take aways” from the ACR rum seminar.

·    
Rum is made in many different countries and even in this one particular
region – the Caribbean – there is a large spectrum of cultures and even
languages.  And as a result, the
rums are quite diverse.  There are
many things of course that effect the outcome of the final product, but
probably the biggest influences are:

o  Whether it was distilled
from Sugar Cane Juice or Molasses

o  Distilled in Pot still or
Column still

o  Aging / Wood

o  Blending

·    
Interestingly where the sugar cane is grown does not seem to have much
influence. 

·    
In very general terms, Rums made from Sugar Cane Juice will be a little
lighter (or delicate?) and Molasses rums will be richer (and to me tastier!) 

·    
On future episodes of Bartender Journey - interviews with:

o  Martin, who is a bartender
and podcast listener from England

o  Misty who is Brand
Ambassador for Del Maguey Mezcal

o  Andy Watts who makes an the amazing
Bain’s Whisky in South Africa

·    
Toast of the week: To friends: as long as we are able,
To lift our
glasses from the table.